Honey-Rosemary Pork Chops

We had these with the lemon-garlic broccoli.  Delish!  I didn't buy fresh rosemary, I used dried crushed rosemary.  I let it sit for about 30 minutes to give the sauce time to soak up the flavor of the rosemary.  I do want to try it with fresh rosemary though. Mmmm..mm!

Honey-Rosemary Pork Chops

1/4 cup honey

4 Tbsp olive oil, divided

2 Tbsp chopped fresh rosemary

4 6-ounce boneless pork chops, each about 3/4-inch thick

Salt and freshly ground black pepper

Preheat a clean grill to medium-high with the lid closed for 8-10 minutes. Lightly brush the grates with oil.

In a small bowl whisk together the honey, olive oil and rosemary. Transfer half to a large ziploc bag to marinate the pork chops. Reserve the remaining glaze to brush on the cooked chops.

Add the pork chops to the ziploc bag and let sit for 10-20 minutes.

Remove the chops from the bag and place on the grill. Close the lid and cook until golden brown and slightly charred, about 5 to 6 minutes.

 Turn the chops. Continue cooking until no longer pink in the middle. Remove the chops from the heat, brush

with more glaze, and set aside to rest for 5 minutes before serving.

Recipe altered slightly from plainchicken.com